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chilli pickle
Material
one and a half kilo long green chillies
2 bowls mustard dal
Half teaspoon fenugreek (raw) powder
two spoons turmeric
one spoon asafoetida
2 to 3 cups salt
Juice of 15 lemons
one and a half cup oil
action
In a medium sized pan or plate, add mustard seeds, fenugreek powder, turmeric and asafoetida. Heat oil in a small pan. When the oil is hot, pour it over the paratha ingredients and stir well. – Mix the spices and let it cool.
Wash the chillies and let them dry on the rack. Cut them into pieces as per your choice. Add 5 spoons of salt in it. Add cooled mustard dal masala. Put 2 spoons of salt in the bottom of a jar kept in the sun. The jar should be cold. Fill it with chillies and spices. Add two spoons of salt on top. On the second or third day, extract the juice of 15 lemons and put it in the pickle.
Vegetarian
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